Pesto with Craisins
Better plant some basil this spring because you're going to be eating Pesto with Craisins by the bucket load.
Servings: 16
Calories: 156kcal
Ingredients
- 1 cup Shredded Parmesan Cheese
- 2-3 cloves Garlic cloves
- ½ cup Pine Nuts
- ½ cup Dried Cranberries
- 2 cups Fresh Basil packed
- 1 teaspoon Kosher Salt
- ¾ cup Olive Oil
- ½ lemon Lemon Juice
Instructions
- In a large food processor add the shredded parmesan cheese, garlic cloves, pine nuts, and dried cranberries. Process on low until well combined and mixture is fine.1 cup Shredded Parmesan Cheese, 2-3 cloves Garlic cloves, ½ cup Pine Nuts, ½ cup Dried Cranberries
- Add basil and salt. Pulse until the basil has a fine texture.2 cups Fresh Basil, 1 teaspoon Kosher Salt
- With the food processor on low, slowly drizzle olive oil into basil mixture. This should take 60-90 seconds. Do not rush.¾ cup Olive Oil
- Squeeze lemon juice into pesto and mix on low until combined.½ lemon Lemon Juice
- Store Pesto with Craisins in a mason jar with a tight-fitting lid for up to 2 weeks or spoon it into muffin tins and place it in the freezer.
Nutrition
Calories: 156kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 246mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 0.5mg
